This vegan, gluten-free banana bread granola recipe is so delicious!  It is really easy to make and tastes terrific on its own or as a topping on yogurt and ice cream.  Protein, fiber, healthy fats, and omega-3s and 6s are all-encompassing in this recipe. Recipe adapted from Minimalist Baker.

The total time in preparation and baking is approximately 30 minutes.

Vegan, Gluten-free

Serves: 12 (Serving size: 1/2 cup)

Ingredients:

  • 3 cups rolled oats or gluten-free rolled oats
  • 3/4 cup raw walnuts
  • 1/2 cup raw pecans
  • 3 Tbsp raw sugar or dark brown sugar
  • 1/2 tsp sea salt
  • 1/2 Tbsp ground cinnamon
  • 1 Tbsp whole flax seeds or flaxseed meal
  • 1/4 cup coconut oil
  • 1/3 heaping cup maple syrup, agave, or honey
  • 1 tsp vanilla extract
  • 1 medium ripe banana mashed (about 1/2 cup)
Banana Bread Granola in Pan
Banana Bread Granola in Cup with Yogurt
Instructions:

 

  1. Preheat the oven to 350 degrees F (176 C).
  2. Mix the oats, cinnamon, sugar, salt, flaxseed, and nuts in a large bowl.
  3. In a small saucepan over medium-low heat, warm the coconut oil.  Remove from heat and add in maple syrup (or agave or honey), and vanilla extract. Whisk in banana puree until well combined. Pour over the dry ingredients and mix well.
  4. Spread the mixture evenly onto one 11-1/2 x 17 baking sheet lined with parchment paper or two smaller baking sheets and bake for 23-28 minutes or until golden brown. The coconut oil will help it crisp up well, but be sure to watch it carefully as it can brown quickly.
  5. NOTE: If you prefer smaller granola clusters, toss the granola halfway through the baking time to break up the clumps.  If you prefer larger clusters, do not toss halfway through the baking time.
  6. Once the granola is visibly browned, remove it from the oven and toss just a bit to let the heat escape. Cool completely on the baking sheet or in a heat-safe bowl.
  7. Store in a container or jar with an air-tight seal – it should keep for a couple of weeks.
    Chef Yvonne Dwyer

    Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

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